9 Ratings
  • 4 Rating Star 3
  • 5 Rating Star 3
  • 3 Rating Star 2
  • 2 Rating Star 1

These little buns will disappear in a flash.

Carol
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Ingredients

Directions

  • In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in butter or margarine until crumbly. Make a well in the center. Beat egg until light and frothy, and mix in milk; pour all at once into well. Stir lightly to form a soft dough. Add more milk if needed.

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  • Turn dough out onto a floured surface, and knead 8 to 10 times. Pat or roll out to 3/4 inch thickness. Using a round cookie cutter, push straight down to cut. Arrange well apart on a greased baking sheet. Make a deep hollow in the center of each biscuit. Drop a small spoonful of jam into each hollow.

  • Bake in a preheated 450 degrees F (230 degrees C) oven for 12 to 15 minutes. Serve hot.

Nutrition Facts

155.78 calories; 2.67 g protein; 20.03 g carbohydrates; 7.28 g fat; 31.41 mg cholesterol; 244.98 mg sodium.Full Nutrition


Reviews (9)

Read All Reviews

Most helpful positive review

02/12/2008
These buns are great for an afternoon tea or breakfast.I was looking for this recipe since i left school as they were my favorite to make in Food & Nutrition class. Thanks!!
(3)

Most helpful critical review

04/11/2003
This recipe was difficult to make and made a mess all over my baking sheets. The end result was basically a biscuit with a glob of jam in the middle.
(11)
9 Ratings
  • 4 Rating Star 3
  • 5 Rating Star 3
  • 3 Rating Star 2
  • 2 Rating Star 1
04/11/2003
This recipe was difficult to make and made a mess all over my baking sheets. The end result was basically a biscuit with a glob of jam in the middle.
(11)
04/11/2003
Very good. More like biscuits than buns.
(9)
03/02/2004
I just pulled my first batch of these ourt of the oven and my kids simply love them. I used apricot jam instead of raspberry. Definitely a tasty treat. And so simple to make.
(6)
05/10/2005
This reminds me of a local treat we get at our State fair. They call them "fair scones". The only difference is that instead of a circle they are cut in a rectangle and the jam is put on half of the piece of dough and the other half is folded over the top and pinched shut. The jam stays nicely inside and doesn't overcook.
(3)
10/27/2010
This recipe was extremely easy to put together. I did need to add a little more milk to make the dough come together. I used parchment paper instead of greasing the baking sheet. The trick is to make the biscuits thick enough to start then making the well deep enough to hold the jam. Biscuits by nature rise. These are no exception and more than doubled in height. I used homemade cherry-raspberry jam but I think they would be tasty with any flavor.
(3)
02/12/2008
These buns are great for an afternoon tea or breakfast.I was looking for this recipe since i left school as they were my favorite to make in Food & Nutrition class. Thanks!!
(3)
10/29/2010
Didn't like these buns that much. The dough seemed to need much more flour than the recipe called for It was extremely soft and sticky.. the resulting buns are not worth the effort. Thanks anyway.
(1)
04/03/2017
I have been searching for this recipe for ever. My mom made these when I was growing up loved them! Thanks for submitting here. I'll give you 5
05/11/2016
great concept. Be very careful the jelly gets very hot. I got a couple burns. My fault. Just be aware.